30 Day Muffin Mix Recipe
Make muffins for up to 30 days with this easy muffin mix recipe. Keep the mix refrigerated and bake homemade muffins whenever you want.
30 Day Muffin mix Recipe works
This large batch of muffin mixture can be kept covered in the refrigerator for up to 30 days, giving you the option of baking muffins whenever you want them. You don’t have to bake a batch every day. Simply take out as much mixture as you need, use the original recipe with raisins, or add your choice of filling, and bake.
Make a batch of raisin and coconut muffins one day, add chocolate chips or nuts another day, or try fresh fruit when you feel like something different. It’s an easy way to have homemade muffins without making a new batter from scratch each time. Great for school lunches or morning snacks for toddlers at home. I made this recipe when my children were small.
This recipe was originally shared as a, Huletts Sugar recipe in South Africa and one of those handy recipes that has been passed around for years. Find more ideas for muffins and fillings, Sweet Breakfasts and breakfast breads and baked goods.
Ingredients for 30 day muffin recipe
- eggs
- brown sugar
- olive oil
- milk
- flour
- bicarb of soda
- salt
- bran or oats
- raisins (fruit cake mix) (optional)
- desiccated coconut (optional)
How to make this 30 day muffin mix
This 30-Day Muffin Mix is a handy muffin batter that can be kept in the refrigerator and baked as needed, so you can enjoy warm muffins without making a whole new batch of batter every day. It is a great recipe to have on hand for busy mornings, lunchboxes, or when you want something freshly baked with your coffee.
The basic batter is made with flour, bran or oats, eggs, sugar, oil, milk, salt and bicarbonate of soda, fruit mix and desiccated coconut is added to the batter for the traditional version. But you can easily change leave out the raisins and add fillings to suit what you have in your pantry.
Add your choice of fillings:
For each batch of 12 muffins, stir about ½ to ¾ cup of your favorite filling into the muffin mixture.
- raisins, sultanas,
- chopped dates,
- dried cranberries,
- chopped nuts,
- chocolate chips,
- blueberries,
- chopped apple,
- mashed banana
- grated carrot.
- You could also add a little cinnamon or mixed spice for extra flavor.
The nice thing about this muffin mix is that you don’t have to bake all the muffins at once. Keep the prepared batter chilled and bake the amount you need, adding your chosen filling for a different flavor whenever you like.
This mix will suit school lunch boxes or work lunch for busy people. Makes a great quick bake for unexpected visitors for a snack or treat.
If you enjoy having homemade muffins ready for breakfast, take a look at some of our other sweet breakfast recipes, Breakfast breads and baked goods, for more easy Muffin collection to bake and enjoy. From simple muffins to fruit-filled favorites, there are plenty of recipes to try when you’re ready for something different. Have fun baking and trying a new muffin flavor!
Recommendations
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30 Day Muffin Mix Recipe
Make muffins for up to 30 days with this easy muffin mix recipe. Keep the mix refrigerated and bake homemade muffins whenever you want.
- Prep Time: 10 min
- Cook Time: 15-20 min
- Total Time: 30 min
- Category: Breakfast
- Method: oven baked
Ingredients
- 2 Extra large eggs
- 1 cup (250 ml, 200g) brown sugar
- 1/2 cup (125ml)of olive oil
- 2 cups (500ml)milk
- 2 1/2 cups (625 ml, 325g) flour
- 2 1/2 teaspoons (12.5 ml)bicarb of soda
- 1 teaspoon (5 ml)salt
- 2 cups (500ml, 140g)bran or 1 1/2 cups (150 g)of quick or blended rolled oats
- 1 cup (250 m, 150gl)raisins (fruit cake mix)
- 1 cup (250ml, 80g) desiccated coconut
Instructions
- Preheat the oven to 200°C / 400°F. Grease your muffin tins or line them with muffin liners.
- Mix the dry ingredients. Sift the flour, salt and bicarbonate of soda together and set aside.
- Beat the eggs until pale and light. Gradually add the sugar while continuing to beat until well combined.
- Add the oil while beating, followed by the milk. Mix well.
- Add the dry ingredients and mix just until everything is combined. Don’t overmix the batter.
- Add your fillings. Stir in bran, fruit mix and coconut, or use your preferred muffin additions.
- Bake the muffins. Spoon the batter into prepared muffin tins, filling each about ¾ full.
- Bake for 15–20 minutes, or until the muffins are risen and cooked through.
Notes
– Refrigerator: Store the prepared muffin mixture in a covered, airtight container in the refrigerator for up to 30 days.
– Add your choice of fillings: For each batch of 12 muffins, stir about ½ to ¾ cup of your favorite filling into the muffin mixture.
FAQ’s for a 30 day muffin mix
The prepared muffin mix can be kept covered in the refrigerator for up to 30 days. Always use a clean, airtight container and keep the mixture refrigerated.
Yes. If you don’t have desiccated coconut or simply don’t like coconut, you can leave it out of the muffin mix. You don’t need to replace it with another ingredient, although you can add your favorite muffin filling when baking each batch
No. That is the fun part of this recipe! You don’t need to bake muffins every day. Take out as much mixture as you need for the number of muffins you want to make, use the original recipe, or add your chosen filling, and bake. The remaining mixture can stay refrigerated for another day.
This 30 day muffin mix should make at least 36 muffins. The mix will last at least 30 days refrigerated
You can change the muffins each day by adding different fillings. Try raisins, desiccated coconut, chopped nuts, dates, chocolate chips, berries, chopped apple, banana, or other favorite muffin fillings.
As a general guide, add about ½ to ¾ cup of filling to the mixture for 12 muffins. You can use less or more depending on the type of filling.
Yes. If bran is not available, use 1½ cups (about 140 g) finely blended rolled oats as a substitute for the bran.
Yes! That’s one of the reasons this muffin mix is so handy. Keep the basic mixture refrigerated and choose a different filling whenever you bake your next batch.
Yes. Fresh fruit such as chopped apples, berries, or mashed banana can be added when preparing each batch. Because fresh fruit adds moisture, avoid adding too much.
No. You can take the amount you need directly from the refrigerator, add your chosen filling, and prepare the muffins for baking.
Keep the mixture in a clean, covered airtight container in the refrigerator. Always use a clean spoon or measuring cup when taking out the mixture.
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